Minced Beef With Egg Over Rice

Whenever I feel lazy but I still want to eat some good home cooking I turn to minced beef with egg over rice. This is a very common Chinese dish that you will find at most Chinese Cafes. This is actually the sister dish of the Hawaiian dish known as Moco Loco, which is basically the same dish but instead of minced beef with peas and grilled onions, it is served with a hamburger patty covered in gravy and a sunny side up egg.

The main ingredients you need is a roughly 1lb of ground beef (at least 10 – 15% fat), frozen peas, 1/2 a minced onion, two eggs, chicken stock, Worcestershire Sauce and corn starch. This dish only takes about 10 – 15 minutes to cook, so start your rice at least 15 minutes ahead of time so it will be done a few minutes before you done making the minced beef and eggs.

The first thing you want to do is season your ground beef and cook it over high heat.

Add in 5 – 7 good splashes of Worcestershire Sauce, remember to season both sides of the ground beef with the kosher salt. Make sure to keep breaking up the ground beef so it cooks evenly. Cook just until you do not see any pink int he meat, remove the meat from the heat and let it rest in a bowl covered with foil.

After you remove the meat immediately add some more cooking oil then cook the onions in the same pan. Make sure to move the onions around the pan to pick up all the meat flavor from the pan. Once the onions are cooked down so they are soft and light brown, add in your chicken broth.

Now I hate measuring, which is why I provide lots of pictures so you can judge the amount by the examples I give (roughly 1/4 to 1/2 cup of chicken broth). Use the chicken broth to deglaze the pan and get all the good caramelized beef flavor.

At this point you want to add in your frozen peas. Make sure to break them up so the peas heat up evenly and you aren’t left with one large frozen clump of peas.

While the peas heat up, now is the time to make your flavorful slurry (mixture of corn starch and a cold liquid). I use a little more chicken brown, corn starch, a little hoisin sauce (asian BBQ sauce) and some chili paste. You don’t have to use the hoisin sauce or chili paste, but I like the extra burst of flavor. You can add in whatever flavor you want, but I recommend using a strong flavor in a small amount. That way it can act as a accent flavor and not overtake the primary flavor which is your beef. Mix the slurry up and pour it all into the pan with the onions, peas and liquid. At this point you will want to add your meat back in and bring the entire mixture back to high heat. Continue to mix everything around until you can see a nice thick gravy forming which should coat the entire dish.

At this point the minced beef is done, so remove it from the heat and cover it until you are ready to serve. Now you need to just cook your sunny side up egg to top off the dish.

Now the secrete to always cooking a perfect sunny side up egg is simple. Use a non-stick pan over medium heat. Add in a little bit of cooking oil (canola oil or vegetable oil) and use a paper towel to evenly coat the entire cooking surface of the non-stick pan with the oil. Let your eggs rest while you cook your minced beef to bring the eggs to room temperature before you cook them. Once the non-stick pan is hot add in the egg and let is cook for roughly 15 -20 seconds without touching it. At this point the bottom should be white, the egg yoke should be yellow and you should see a clear layer of egg white on top of the cooked bottom. At this point cover the pan to let the steam cook the top part of the egg. This way your egg will be nicely cooked without burning the bottom of the eggs. Make sure to use a glass lid because you want to cook it long enough to see all of the egg white turn white, but immediately you want to kill the heat and serve the egg because you don’t want the yoke to cook too long or else a white layer will form on top of the egg yoke which kills the sonny side egg look.

Serve the egg on top of the rice and add a few splashes of Maggi (similar to soy sauce but it has a great taste that goes well with sonny side up eggs). The best way to eat this dish is to crack the egg yoke over the dish and mix it all together.

Ever since I was 5 years old my mom had me helping out in the kitchen.So it didn’t come as a surprise that I ended up loving food.Whether eating, cooking, smelling, seeing, or reviewing I enjoy all aspects of food.

Related

Ever since I was 5 years old my mom had me helping out in the kitchen. So it didn’t come as a surprise that I ended up loving food. Whether eating, cooking, smelling, seeing, or reviewing I enjoy all aspects of food.

About Me

This blog is my way of sharing food with Orange County, CA. I started this blog as a way to save my own recipes and to share recipes with friends. It evolved into a place where I could share my cooking knowledge as well as recommend local restaurants. Now, Foodilistic has turned into a full on Orange County food blog centered around teaching people how to cook, offering restaurant reviews and sharing random food facts. My goal is to share my love for food with others. I hope you enjoy! To learn more about me, check out the About page.